Abstract
RESAZURIN was discovered by Weselsky1, and first used by Pesch and Simmert in 19292 for estimating the bacterial content of milk. It has lately been extensively used in Great Britain as a basis for a number of tests for the hygienic quality of milk3,4. Reduction takes place in two stages
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References
Weselsky, Berichte, 4 32, 613 (1871).
Pesch, K. L., and Simmert, U., Milchw. Forsch., 8, 551 (1929).
Baker, W., et al., Biochem. J., 36, 1/2, i (1942).
Davis, J. G., Food Manufacture, 17 308, 344 (1942).
Clark, W. M., U.S. Pub. Health Rep. (Reprint No. 826).
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TWIGG, R. Oxidation-Reduction Aspects of Resazurin. Nature 155, 401–402 (1945). https://doi.org/10.1038/155401a0
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DOI: https://doi.org/10.1038/155401a0
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